Riverford Farm Shop, italian-meatball-pasta-sauce
Riverford Farm Shop, italian-meatball-pasta-sauce

Italian Meatball Pasta Sauce

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November 4, 2016

These have to be the best meatballs we make and are so full of flavour that a small number are sufficient to feed four over pasta.

Ingredients

300g Italian meatballs, broken up and crumbled roughly

4 large ripe tomatoes

1 red onion, peeled, halved and sliced into thin wedges

1 sprig rosemary, leaves stripped off and roughly chopped

2 tbsp olive oil

juice ½ lemon

salt & pepper to taste

500g pasta

Directions

1Heat the oil in a frying pan over low/medium heat and fry off the onion and rosemary for 5 minutes to soften but not browning. Now add broken meatballs and cook for a further 5 minutes.

2Heat the oil in a frying pan over low/medium heat and fry off the onion and rosemary for 5 minutes to soften but not browning. Now add broken meatballs and cook for a further 5 minutes.

3Cook the pasta in boiling salted water for time specified on the packet, drain and toss with more olive oil and black pepper then the meatball sauce. Serve immediately with Parmesan shavings.

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